If you’re looking for a side dish that will blow you away, then this Miso Mushroom Crispy Rice is it! Crispy golden rice is topped with roasted mushrooms and tossed in a savoury miso dressing for a dish that’s packed with umami flavour and satisfying mix of different textures.
This recipe has been sitting in my ‘to make’ list for a while now, and when approached this week for a mushroom brand collaboration it immediately came to mind. You may have seen it doing the rounds on social media yourself!
Inspired by the popular Momofuku version, I’ve adapted it with metric measurements and a few small tweaks, including a drizzle of truffle oil for extra richness and flavour. Whether you’re serving it as a light meal, side dish or appetiser to share, this Miso Mushroom Crispy Rice is simple to make and guaranteed to impress.
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Why You’ll Love This Recipe
- Packed with umami flavour – A triple whammy some would say: roasted mushrooms, miso paste and light soy sauce create a rich, savoury, combination that’s incredibly moreish.
- Simple but impressive – The recipe is incredibly approachable and uses a several ingredients in multiple different ways, creating a dish that feels restaurant-worthy minus the complicated techniques.
- Vegetarian-friendly – A satisfying meat-free option that doesn’t compromise on flavour.
- Perfect for entertaining – Serve it as a shared appetiser, side dish or light lunch.
Ingredients & Substitutions
- Mushrooms – I like to use a combination of Swiss brown and white cup mushrooms for a mix of flavour and texture. You can substitute with button mushrooms, oyster mushrooms or a combination of your favourites. Go wild!
- White miso paste – White miso adds savoury depth without being overpowering. Yellow or red miso paste works great as well.
- Short grain white rice – Also known as Japanese Rice.
- Light soy sauce
- Dry white wine – Ideally a dry style like pinot grigio or a savignon blanc. You can also omit the wine and replace the amount with additional stock.
- Mushroom or vegetable stock – Mushroom stock will give the deepest flavour, but vegetable stock is a great alternative. I like to use a homemade mushroom stock made from soaking dried porcini mushrooms in hot water.
- Brown onion and garlic
- Rice wine vinegar
- Truffle oil – My addition to the original recipe. A small drizzle adds an extra layer of earthy flavour that pairs beautifully with the mushrooms. If you’re not a fan of truffle, simply leave it out.
- Spring onion – also known as scallions.
Equipment You’ll Need
You don’t need any special equipment to make this recipe, but a few kitchen essentials will make the process easier:
- Large baking tray – For roasting the mushrooms without overcrowding.
- Oven-safe frying pan or skillet – The rice starts on the stovetop before being transferred to the oven to crisp up so a pan that can move between both is essential!
- Mixing bowl – For preparing the miso dressing.
I use these tools regularly as they come in handy for a variety of different recipes. You can also browse my go-to kitchen essentials here.
How to Make Miso Mushroom Crispy Rice
Step 1: Preheat your oven to 220°C. Spread the mushrooms over a large lined baking tray, making sure they have plenty of space. Drizzle with olive oil, toss to coat and roast for 25–35 minutes, or until browned and starting to crisp around the edges.
Step 2: While the mushrooms roast, whisk together the olive oil, miso paste, rice wine vinegar, sugar and soy sauce in a small bowl. Set aside.
Step 3: Heat the remaining olive oil in a large oven-safe frying pan or skillet over medium-high heat. Add the onion and cook until softened and beginning to brown. Stir in the garlic and cook for a further 5 minutes until fragrant.
Step 4: Add the rice and stir to coat in the oil. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Once the wine has reduced by half, add the stock, miso paste and soy sauce and stir well. Bring to a boil, then cover, reduce the heat to low and cook for 10 minutes.
Step 5: Remove the lid and gently stir the rice to redistribute any remaining liquid. Transfer to the oven and bake for 15 minutes. Switch the oven to grill and cook for a further 4–6 minutes, or until the top is deeply golden and crispy. Keep an eye on it!
Step 6: Toss the roasted mushrooms with the miso dressing and spring onions. Spoon over the crispy rice and finish with a light drizzle of truffle oil before serving.
Tips for Great Miso Mushroom Crispy Rice
- Give the mushrooms plenty of space – Spread the mushrooms out in a single layer on the baking tray. Overcrowding will cause them to steam rather than roast. If your tray is on the smaller side, use two.
- Use an oven-safe pan – Since the rice goes from the stovetop to the oven, an oven-safe skillet or frying pan is essential.
- Don’t skip the grilling step – The final few minutes under the grill are what create that deeply golden, crispy top layer. We want texture!
- Keep an eye on the rice while grilling – Every grill is different and the rice can go from perfectly golden to burnt quite quickly so stay close by.
- Serve straight away – This dish is at its best when freshly made, while the rice is still crisp and the mushrooms are warm.
- Adjust the truffle oil to taste – A little goes a long way. Start with a light drizzle and add more if you enjoy a stronger truffle flavour.
Storage & Make-Ahead
- Refrigerate leftovers – Store any leftover rice and mushrooms in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer – For the best texture, reheat at 180°C until warmed through and crispy again. The microwave will work, but the rice will lose its crunch.
- Best enjoyed fresh – This dish is at its crispiest straight from the oven, so it’s best served immediately after cooking.
- Prepare components ahead of time – The miso dressing can be made up to 3 days in advance and stored in the fridge until ready to use.
FAQs
Can I use a different type of mushroom?
Yes. Swiss brown, white cup, button, oyster or a combination of mushrooms will all work well in this recipe. I love using a variety of mushrooms. Use whatever you have available to you!
Can I make this without truffle oil?
Absolutely. The truffle oil is my addition to the original Momofuku-inspired recipe and can be omitted if you prefer.
Can I use brown rice instead of white rice?
I recommend sticking with short grain white rice for the best texture. Brown rice requires a different cooking time and liquid ratio, so the recipe would need adjusting.
What can I serve with Miso Mushroom Crispy Rice?
This dish works well as a light vegetarian main, appetiser or side dish. Pair it with a simple salad, steamed greens or your favourite Asian-inspired dishes.
Can I make this ahead of time?
You can prepare the miso dressing ahead of time, but the rice is best cooked and served fresh so it stays crispy.
Why isn’t my rice getting crispy?
Make sure you don’t skip the final grilling step. If your rice still isn’t browning, leave it under the grill for an extra minute or two, keeping a close eye on it to prevent burning.
More Asian-Inspired Recipes
If you enjoyed this Miso Mushroom Crispy Rice, here are a few more Asian-inspired recipes to try next:
- Steamed Eggplant with Chilli Oil – Silky eggplant topped with a savoury, garlicky chilli oil dressing.
- Spring Onion Butter Rice – A simple but flavour-packed rice dish that’s perfect alongside your favourite mains.
- Honey Butter Rice Cakes – Chewy Korean rice cakes coated in a sweet, buttery glaze.
- Japanese Beef Curry – Rich, comforting and packed with flavour, this is one of my favourite make-ahead dinners.
📖 Recipe
Miso Mushroom Crispy Rice
Equipment
- Fry pan
Ingredients
For the mushrooms
- 400 g white cup and Swiss brown mushrooms washed and torn into pieces
- 2 tablespoon olive oil
For the miso dressing
- 1 tablespoon olive oil
- 1 tablespoon white miso paste
- ½ tablespoon rice wine vinegar
- 1 teaspoon caster sugar
- 1 tablespoon light soy sauce
For the crispy rice
- 1 tablespoon olive oil
- ½ brown onion sliced
- 3 cloves garlic sliced
- 1½ cups short grain white rice
- ½ cup dry white wine
- 2 cups mushroom or vegetable broth
- 1 tablespoon white miso paste
- 1 tablespoon light soy sauce
To serve
- 1 spring onion thinly sliced
- Truffle oil for drizzling (optional)
Instructions
- Preheat your oven to 220°C. Spread the mushrooms over a large lined baking tray, drizzle with 2 tablespoons of olive oil and toss to coat. Roast for 25–35 minutes, or until browned and slightly crisp around the edges.
- While the mushrooms are roasting, whisk together 1 tablespoon olive oil, miso paste, rice wine vinegar, caster sugar and 1 teaspoon soy sauce in a small bowl. Set aside.
- Heat the remaining 2 tablespoons of olive oil in a large oven-safe frying pan over medium-high heat. Add the onion and cook until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and cook for a further 5 minutes.
- Add the rice and stir to coat in the oil. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by half.
- Add the mushroom broth, remaining soy sauce and miso paste, stirring until combined. Bring to a boil, then cover and reduce the heat to low. Cook for 10 minutes.
- Remove the lid and gently stir the rice to redistribute any remaining liquid. Transfer the pan to the oven and bake for 15 minutes.
- Switch the oven to grill and cook for a further 4–6 minutes, or until the rice is deeply golden and crispy on top.
- Toss the roasted mushrooms with the miso dressing and sliced spring onion. Spoon over the crispy rice and finish with a light drizzle of truffle oil before serving. To serve, mix mushrooms and rice together.
Notes
- Don’t overcrowd the mushrooms or they’ll steam rather than roast.
- Keep a close eye on the rice during the final grilling step as it can easily go from browned to burnt.
- Truffle oil is optional but adds an extra layer of earthy flavour that pairs beautifully with the mushrooms.
- This dish is best served fresh while the rice is still crispy.
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